Bacon Korokke

Korrokke are Japanese potato croquettes. They’re especially nostalgic for me because in junior high, my friends and I would stop by the butcher on the way home and order them as an after school snack. They were warm and crispy and felt like such a treat. If you’ve never come across korokke, they’re basically mashed potatoes mixed with ground beef and sauteed onions (typically), coated with panko, and fried. Doesn’t that sound delicious? The only thing better would be to make it with bacon, which is what I have for you here.

These are also good for freezing and having ready to go when you need them. All you’d do is prepare them up until you coat them with panko, freeze flat on a baking sheet lined with parchment paper, then transfer them to a plastic bag for keeping. If you go this route, you’d want to shape them a bit flatter so they will cook faster. They can go straight from the freezer into the fryer.

One of my favorite ways to eat these as leftovers is to have them as sandwiches. I’ll toast some bread and slather on some mayonnaise and karashi (Japanese hot mustard), top with thinly sliced cabbage, the korokke, and a generous drizzle of tonkatsu sauce. It is amazing.

Bring the potatoes to a boil in a medium pot. Boil until soft, about 5–6 mins. Test doneness by inserting a chopstick in the center.

Meanwhile, saute the bacon and onion in a small skillet over medium heat until the onions are translucent, about 5 mins.

Drain well and transfer the potatoes to a bowl. Mash the potatoes or use a potato ricer while still hot. Quickly add the onion and bacon and mix. Next, add the cream, salt, and pepper and mix.

Set up, each in a separate bowl, the flour, egg, and panko. Shape the potato mixture into small round ovals (how big and how many is up to you). Coat each lightly with the flour, then egg, then generously with the panko.

Heat a pot with oil for deep frying over medium heat. Fry at 350ºF until golden brown. Let drain on a paper towel serve with tonkatsu sauce.